Trim, rinse and finely slice the spring onions into rounds. Peel the ginger. Grate or finely chop it. Pop the rice in a bowl, cover with water. Put to one side to soak.

Add a 1 tbsp olive oil to a deep frying pan or casserole dish. Add the duck legs, skin side down. Fry over a medium-high heat for about 5 mins till they’re golden. Turn. Fry for another 5 mins till browned all over.

While the duck legs cook, measure out the cinnamon, rice wine vinegar and sugar. Mix them with the spring onions, ginger and star anise. Fill the kettle and boil it.

Lift the duck legs out of the pan. Pop on a board. Drain any fat out of the pan (see our tip). Return the duck legs to the pan with the spring onion mix. Pour in 400ml hot water. Cover. Simmer for 30 mins.

Fill a separate small pan with 250ml water from the kettle. Cover. Bring to the boil. While all the pans bubble, snap the woody stems off the asparagus. Trim the stems to 3 cm long lengths. Finely slice the spring greens into ribbons.

Drain the rice from the water it’s soaking in. Add to the pan of boiling water. Cover. Simmer for 6 mins till the rice is cooked through but not too soft and the water has been absorbed.

While the rice cooks, add the asparagus and spring greens to the duck. Simmer, lid off, for 5 more mins. Taste and season with salt and pepper if you think it needs it. Serve with the rice.